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When choosing a pasta for the trail, keep one very important attribute in mind:  cooking time.  Pasta which takes a long time to cook will unnecessarily consume precious fuel (weight) and most likely require significantly more water for cooking.  This means you'll have more water to dispose of in the sensitive backcountry environment.  Choose slender/fine pasta over thicker/heavier varieties or choose "softer" pastas over dense, harder types.  Here are our recommendations of what to avoid and what to use.

 

Poor Choices:  penne, rotini, fusilli, fettuccine, linguini, lasagne noodles (slow cooker lasagna is an exception).

 

Middle of the Road Choices:  Spaghetti

 

Wise Choices: spaghettini, vermicelli, rice vermicelli, angel hair pasta, Asian rice noodles, ramen noodles (Ichiban), Asian steam-fried noodles, chow mein noodles